This is the perfect summer salad and with the addition of the refreshing Cooler hits the spot on those scorching days. My sister actually brought me in on honied halloumi. A greek friend of hers introduced her to the addition of honey and it is a game changer.
Spinach and rocket leaves
2-3 Ripe Large Avocados
6-8 Baby plum tomatoes or cherry tomatoes
1/2 Small Red Onion
1-1/2 Lime (to taste)
Sprigs of fresh Coriander
1 tsp garlic powder
1 tsp black pepper
1 pinch salt
1/4 red long chilli or 1/2 tsp chilli flakes (optional)
Wash the salad leaves thoroughly in a strainer. Put to the side in the serving bowl
Now for the guac. Your avocado must be ripe for the perfect consistency. Peel and slice your avocado into cubes, add to an empty bowl and mash.
Dice your red onion into small cubes, likewise for the baby tomatoes and add to the avocado bowl than mix.
Next, squeeze the lime half, add your garlic powder, black powder and salt all into the avo mix. At this stage chop your coriander and add chilli if you wish. Mix into the avocado bowl and refrigerate.
Slice your halloumi into finger like strips. In a small bowl add honey and stir. Add a tiny bit of water if your honey is hard to help mix.
To a griddled pan lightly add some olive oil, allow to heat before adding the halloumi
Brush each side with a nice coating of the honey mix till the halloumi has a nice colouring and remove.
To the salad leaves add a generous helping of the guac and top with an even more generous helping of The Cooler. Arrange the Halloumi in/around the bowl and serve!